I keep reviewing this video every time we can meats. Today we are doing 22 lbs of pork tenderloin that my wife got on super sale. Thanks so much for the video and the inspiration to do this. The pork and some BBQ sauce tastes great!!!!! and is so easy for a quick meal.
i love the video,you're awsome.i never caned before but im gathering suplies now to can some vegetables from my garden.i got some ball jars but i also got some of the better homes and gardens chinese jars on clearance,i just wondered if you ever used them and if they are any good or if i wasted my money? thanks
@rudedogcansurvive I have used them and they all failed. Change the lids to the ball lids they are pretty cheap and I believe that is what caused the failure the rubber gasket is much thinner than the ball canning lids. You can find the ball lids at most grocery stores. Blessings!
@psychobunny32 my water is also very hard. I put mine in gallon jugs overnight and then use it in my pressure canner . I also always add 1/4 cup of vinager to the canner. using your boiling water in the hot pack Will take care of the hardness of your water you use in the meat jars for hot packing . Blessings!
Hi! You are so helpful in your vids. I appreciate you! Now, is the meat cooked and ready to eat out of the jar or? You browned some, some you didn't. Does it need heating or cooking when used?
No, I've never canned meat but we just got a pressure canner and I'm ready to learn!
As a child I can recall going into my great grandparents barn and seeing rows and rows of mason jars filled with veggies and meat. That dark room had always given me the creeps. Now I think back and wish I had my great grandparents teach me those skills. I think I will lean on your shoulders a bit for that, Ms. Bexarprepper. I'm searching for a pressure cooker now. Also, I have a couple dozen pickled eggs in the fridge! Thank you for sharing your knowledge.
You have really worked hard to prepare for your family, and I commend that. What's more, you're mentoring thousands more with your generous gift of these videos and your time and caring. Thank you so much! My mom canned, but she didn't pass on her skills to her family. I had to learn alone, and while I'm not afraid of most things, I just never tried canning meats. You really took the scare out of the process and explained it very well and thoroughly. Bless you right back!
@pbonniejean I'm so glad it's really very easy it's just people are afraid of it. I hope you let me know after you've canned some and then tasted it what you honestly think. Blessings!
@MrNopehaha The pressure canning process removes all the air. As the pressure builds it pushes out the air from the jars and as it cools it locks that vacuum in. That's why you only tighten the lids hand tight. Blessings!
We have eaten canned venison that is 23 yrs old. Its a very lean meat and cans well:) I just love the tenderness of canned meats and wild game:) Great vid!!!
@houseoffire72 sweet I love to hear from people that have surpassed me in the time their meat has been stored. thank you so much for sharing . Blessings!
Great Video. I am starting to can my own meat and vegi's and had just one question. How long will food canned your way last or be safe to eat? Thanks again for the great videos
Thank you for all your work on these very informative videos! Ever since I started canning a few years ago, we have not only saved money, we have felt more serenity knowing we are growing more prepared for come what may. I love to can meat! Though I probably wouldn't can as much at one go as yourself! Good Job!
@rhovannion I agree it was a tough day. I guess I figured it would be my only video so I wanted to show all the different meats you could can. who knew I would still be making videos a year later lol. Blessings!
@FireFighter0254 your rockin. I still don't have tates canned all of mine are dehydrated. I keep saying to myself lets do tates but they always end up on the bottom of the list of things to do lol Blessings!
Good vid..myself, I am just learning and I was wishing that you would had shown how much water was inside the pot, maybe before and after you placed your jars inside. I'm sure I'll figure it out. Thanks for your time, and good luck to all!
@2011spaceage really easy just put 2" of water in the bottom of the pot before you put your jars in. It doesn't matter how far up the water goes after you add jars or how many jars you process. It's all about the max time items are process and how quckly the pressure canner is designed to release the steam. Blessings!
You have sold me on canning. An All American 921 is on the shopping list. One consideration for those with microwave ovenings above their stoves, please take measurements to ensure that your pressure canner will fit! Thanks Bexar!
I just love your videos! Was wondering if you ever canned beans and weiners in a tomato sauce? How much beans to put in the jars etc. thanks and keep up the good work!
Was wondering if I didn't purchase enough product to make a full batch can I place an empty jar in the cooker so as to not have am empty space and run the risk of movement and possible jar breakage
@SouthWestVaPepper I use about 1 gallon of water in my large canner. Just put 2-3"of water in the bottom of the canner prior th adding the jars. Hot water fir hot pack cold water for cold pack. Blessings!
@sewfuntosew11 Wi prefer to not do that on pressure canned items it gives you a shorter shelf life. Remember when using the tatters lids you must retighten after processing. Blessings!
This year will be my first year to ever can, I was super nervous about canning meats, for obvious reasons, but your videos helped a lot. Any tips for a first time canner?
@RoxysMommy793 follow the directions and relax it's easier than you think. Try canning jars of water the first time it Will give you confidence. Blessings!
thank so much i never get tired of canning videos. water bathing i got under control. pressure canning i have never done. so it would be a weakness. so i watch every video i can get my eyes on so when the day comes and i do start i will be a natural. thanks again BLESSINGS
my friend bought and tried those white plastic lids and had the same trouble they wouldn't seal.So she has thrown them away.Too bad it was a great idea
@dv6272203 they work great if you utighten them again once they come out of the pressure canner or water bath canner. Blessings! se them correctly. You must
@dv6272203 First batch I did with those Tattler lids didn't seal right. I had them too loose. Next batch, I tightened it hard then unscrewed the lid 1/4" like the directions said. lol. Worked every time since.
Fantastic,you explain things so well. I am new at this,and ihave to tell you im scared of this canning. I have a glass top stove. this is a bummer. im going to get a regular stove soon. dont have anyone around that knows about canning, so im collecting your videos so ill be ready.Iam working with my dehydrater. I did notice your voice is a little hard to hear if you get to far from the camera,but just keep them comming. God Bless
@JA44774 there are cancers that work with glass top stoves. Thanks for the constructive British I Will keep that in mind for future videos. Blessings!
Busy!! Love the video. Nice catch about the temperature differences of the two canners, I think I'll go with the presto. Watching this makes me wanna do it more, happy new year
Holy crap. I knew that companies canned meats, but I was under the impression, that home canned meats would go rancid because of any fat content. I've canned fruits and veggies for yrs and even tried meat canning but then I heard about it going rancid and decided not to chance my health. I've also made soap but I would be interested in seeing a new perspective.
@Set2Survive It's all about control the FDA/USDA use fear to gain control. I have been canning meats for many years. If you work cleanly and follow the directions there are no fears. I have a video called Homemade Beef Tallow Soap where I make lard from brisket fat check it out. Blessings!
Going to try canning ground beef today. Found some on sale yesterday and I bought as much as I could. Look forward to seeing how you make soap. Blessings to you!
@tuckyblue2 I already purchased a wood cook stove. Since tattler seals last at least 19 years I am focusing on getting some for all my jars. I just need to stop giving them all away. Blessings!
Sorry for leaving so many comments, but I have very different reasons for canning...as far as I'm concerning the s*** has already hit the fan.
The foods you buy in the grocery store have a lot of issues: low nutrients, genetic modification, injected hormones, etc. A lot of these things aren't thoroughly tested before they're OK'd for production.
I like to buy local and organic, but you have to get everything in season. That's where canning is saving me, both for availability and cost.
Very well done - your videos are thorough, easy to understand and I have a great deal of confidence that you have provided the information I need to start into pressure canning. Thank you for taking the time to provide this valuable information.
@BexarPrepper Well, I had already canned the tomatoes in a water bath, but after doing some reading yesterday, I realized that the acid content is lowered when you add garlic, onion, peppers and the like, and I had put it up to just take out and cook down for marinara. I figured it would probably be alright, but it was a great opportunity for a first round in my new pressure canner, so I got out new lids and recanned them.
@smcallisteryt That was a smart thing to do. The peppers can cause bacteria to grow unless your acid content is high enough and that's really hard to check. That's why you should never use fresh lemons when canning. You can't tell what the acid content is in them. Although if I couldn't get it from the store and didn't have any citric acid I would just double the amount of lemon and deal with the taste. Blessings!
I watched both of these videos in this series, and LOVED them, very informative and well spoken. I have the same canner as your smaller one and had no idea they made a double decker, thats amazing, I want one haha. When you said about the hamburger that you boil or fry it, do you then consider it cooked and add water or is that treated the same as the browned steak and roast where no water was added? Thank You, GREAT videos.
@JoeandZachSurvival Yes once fried or boiled it is considered cooked meat and water is added. Now if you just sear the outsides of the meat it is considered raw and you wouldn't add water. Blessings!
Sorry to bother you again lol. Seems like I'm losing a lot of juice from my beef. The liquid is about 3 inches below the jar rim. Is there any way to keep from losing so much on raw pack? Do I need to tighten the rings more or would that make a difference?
@TheHappyNappy1 Never a bother. You don't add water on raw pack. That's why your loosing so much the raw meat will create it's own juice and adding will cause it to boil out. Only add water to cooked meats. You rings should be tight but not cranked down for men they should gently tighten as women we snug them up good. Hope this helps. Blessings!
@BexarPrepper I enjoyed bothe part one and two. I found your video extremely helpful. Been canning for years but learned a few pointers from you this pm. I have thought about getting the Tattler lids. Would you say your pleased with them overall. I also can alot of fruits,veggies,meats,have not had to make pickles in awhile. Love to make speghetti sauce and salsa's, Thank you for taking the time to make these videos.
@gardennana3453 Thank you for you kind comments. We all learn from each other no matter how long we've been canning :) I love the tattler lids and think everyone needs to have them for replacement lids instead of purchasing the throw away lids. Just remember to tighted them after they come out of the canner or they don't seal correctly everytime. Blessings!
I am so glad I found you!! I was having difficulty finding common sense meat canning. I dehydrate a great deal so I really have to check into your website to see just what you do. Your video was exceptionally helpful.
Canning is something I'd really like to try but I live in the UK & I can't seem to find any stores in the UK that sell the equipment, I know I could by through the internet but I think that half the jars would probably end up getting brocken in transit which would work out real expensive.
@bigsuchy1 You might be surprised I ordered my 1/2 gallon jars over the internet and man were they packaged wonderfully and all arrived safe. I ordered 6 cases. Blessings!
I just bought the All American 921, is yours the 930? I have gas and find that on my largest burner I can get away with medium low to medium heat to maintain pressure.
I am thinking It could be that because your other cooker is smaller, that's why it takes a lower temperature to maintain pressure? (less food too?) Perhaps has nothing to do with the rubber gasket but rather the size? Just trying to understand the science behind these cookers! :)
@BexarPrepper I enjoyed bothe part one and two. I found your video extremely helpful. Been canning for years but learned a few pointers from you this pm. I have thought about getting the Tattler lids. Would you say your pleased with them overall. I also can alot of fruits,veggies,meats,have not had to make pickles in awhile. Love to make speghetti sauce and salsa's, Thank you for taking the time to make these videos.
@BexarPrepper I enjoyed bothe part one and two. I found your video extremely helpful. Been canning for years but learned a few pointers from you this pm. I have thought about getting the Tattler lids. Would you say your pleased with them overall. I also can alot of fruits,veggies,meats,have not had to make pickles in awhile. Love to make speghetti sauce and salsa's, Thank you for taking the time to make these videos.
ok...well you know what? every sents i been watchin these videos for canning i've started back doing it i havnt canned in years and but this sh t is really scaring me...im loadin up my self and learn all i can about canning and stocking up. thanks for the info: ) and again i reall luv ur videos.
@nubienquen You don't know how happy that makes me :) You will be glad you have done it if and when things get really expensive in the future. Welcome to the prepping community! Blessings!
Thanks for the Video!! Just found you channel and love it. I have a question concerning water level. Is it ok that it doesn't cover the meat? Really want to try canning meat, but just a little nervous...
@Jeffrich308 the rule to remember when canning meat is: If the meat is raw don't add any liquid to the jars. If the meat is cook add either water or broth to 1" below the rim of the jar. After about a year the meat that was raw will get darker above the juice of the meat just flip the jar over a few hours prior to use and it will lighten back up. Good luck and if there is anything else I can answer for you just ask. Blessings!
if you listen to the FDA I believe it's 2 years but I have eatten pork and chicken that was canned for 15 year stored in a shed in California. If the seals are good then the food is good. Just make sure you check your seals over the first 48 hours because weak seals with slow leakage happen more often with meat canning than veggies. They appear fine the first 24 then they change their tone when tapped.
I bought a canner a couple of years ago, but haven't tried meats yet. This is explaining a lot. Quick question... how long can you keep meats stored this way?
Also, any chance you could demonstrate canning sauces? I have a favorite mole sauce that I'm wondering if I can can. Thanks. Your a great help.
What a great and interesting video, I'm going to buy a pressure cooker tomorrow and try this. You made it sound so easy! I have been storing food that I have canned but never thought about doing meat!
By doing this I can use the generators for something else.
you mentioned the difference in temp settings for the large canner verses the smaller one, your productivity or volume of canned goods was 3 times that of the small canner that is the difference for the energy required. small batches=small canner. you could have used 2 large ones for all that you did today. great video, got my canner at xmas time and hope to be canning some meat soon.
@Mosolarfan That is true but if your pressure canning over a fire pit I think it might be too difficult to maintain that kind of pressure so in that case I would probably use the smaller pressure canner under those circumstances. Let me know how it goes. You could even make a video!
@Dustycajungurl not always sometime it's simply that when you tap the center of the lid it sounds different than the rest..That would mean that it's not a strong seal even though the lid is still concave. I'll try to show it better on the next video for you.
@Dustycajungurl if you listen to the FDA I believe it's 2 years but I have eatten pork and chicken that was canned for 15 year stored in a shed in California. Just make sure you check your seals over the first 48 hours because weak seals with slow leakage happen more often with meat canning than veggies. They appear fine the first 24 then they change their tone when tapped.
Great videos. I have always put enough water in my jars to cover the meat completely. I did open a can of chicken (dark meat that I had precooked) the other day and the fat did not smell pleasant. I drained what I thought was going to be all of the fat after leaving it in the fridge over night before I packed it in the jars. It was well sealed and had been in the basement for 3 weeks. I spooned off the fat and the chicken tasted fine. Preacher
@preparedchipmunk Yes just like when you cook a steak and it shrinks so does your canned meat. But don't over pack your jars to compensate they might not reach the correct temperature in the middle which can cause them to spoil.
If you turn the unsealed jars upside down while their still hot, will they seal? I've seen my grandmaw do that and it worked every time. Just asking cause I was about 10 the last time I helped her can. I'm 32 now and I miss her a bunch.
@southerngardener79 I do that with fruits and veggies but with meat since there is fat I want great seals or it will go rancid. I ended up with 2 more jars that over a 48 hour period the sound changed when tapping on the lid. So those get eatten not stored.
People watching this video, who have never canned, have no idea how hard you worked to produce that much canned food...but I do! I know how tired you were when it was all done, but I also know the satisfaction you will feel when you wipe down those jar, and store them away. It feels so good. I canned 14 pounds of boneless, skinless chicken breast yesterday. Got to get it done before the price goes through the roof. Thanks for the good video.
I keep reviewing this video every time we can meats. Today we are doing 22 lbs of pork tenderloin that my wife got on super sale. Thanks so much for the video and the inspiration to do this. The pork and some BBQ sauce tastes great!!!!! and is so easy for a quick meal.
hoboprepper 3 days ago
@hoboprepper Woohoo way to go. I bet your shelves are getting full. don't you just love the peace of mind that comes with it. Blessings!
BexarPrepper 3 days ago
i love the video,you're awsome.i never caned before but im gathering suplies now to can some vegetables from my garden.i got some ball jars but i also got some of the better homes and gardens chinese jars on clearance,i just wondered if you ever used them and if they are any good or if i wasted my money? thanks
rudedogcansurvive 1 week ago
@rudedogcansurvive I have used them and they all failed. Change the lids to the ball lids they are pretty cheap and I believe that is what caused the failure the rubber gasket is much thinner than the ball canning lids. You can find the ball lids at most grocery stores. Blessings!
BexarPrepper 1 week ago
are you located in SW Texas? I have Texas well water that is very hard. Do you recommend filtering it?
psychobunny32 1 week ago
@psychobunny32 my water is also very hard. I put mine in gallon jugs overnight and then use it in my pressure canner . I also always add 1/4 cup of vinager to the canner. using your boiling water in the hot pack Will take care of the hardness of your water you use in the meat jars for hot packing . Blessings!
BexarPrepper 1 week ago
Hi! You are so helpful in your vids. I appreciate you! Now, is the meat cooked and ready to eat out of the jar or? You browned some, some you didn't. Does it need heating or cooking when used?
No, I've never canned meat but we just got a pressure canner and I'm ready to learn!
God bless you!
aliwehr 1 week ago
@aliwehr the meat is fully cooked coming out of the jar but the fat Will solidify so you Wilkinson want to heat. Blessings!
BexarPrepper 1 week ago
As a child I can recall going into my great grandparents barn and seeing rows and rows of mason jars filled with veggies and meat. That dark room had always given me the creeps. Now I think back and wish I had my great grandparents teach me those skills. I think I will lean on your shoulders a bit for that, Ms. Bexarprepper. I'm searching for a pressure cooker now. Also, I have a couple dozen pickled eggs in the fridge! Thank you for sharing your knowledge.
cockercane 1 week ago
@cockercane I can never fill their shoes they knew so much that I wouldn't have a clue about but I'm happy to help where I can. Blessings!
BexarPrepper 1 week ago
I'm canning my meat right now.:)
Mariavasquez48 1 week ago
@Mariavasquez48 Update me on how it went. Blessings!
BexarPrepper 1 week ago
Hi again, I love this video too. Geezers, you taught me everything I know. I wish we were neighbors. I'm definetely a fan. Thank you!!
Mariavasquez48 1 week ago
@Mariavasquez48 Thank you so I take it your not in Texas? Blessings!
BexarPrepper 1 week ago
You have really worked hard to prepare for your family, and I commend that. What's more, you're mentoring thousands more with your generous gift of these videos and your time and caring. Thank you so much! My mom canned, but she didn't pass on her skills to her family. I had to learn alone, and while I'm not afraid of most things, I just never tried canning meats. You really took the scare out of the process and explained it very well and thoroughly. Bless you right back!
pbonniejean 1 week ago
@pbonniejean I'm so glad it's really very easy it's just people are afraid of it. I hope you let me know after you've canned some and then tasted it what you honestly think. Blessings!
BexarPrepper 1 week ago
My question is: After canning the raw meat, is there supposed to be air in it? Also can something with air last for years without rotting?
MrNopehaha 1 week ago
@MrNopehaha The pressure canning process removes all the air. As the pressure builds it pushes out the air from the jars and as it cools it locks that vacuum in. That's why you only tighten the lids hand tight. Blessings!
BexarPrepper 1 week ago
We have eaten canned venison that is 23 yrs old. Its a very lean meat and cans well:) I just love the tenderness of canned meats and wild game:) Great vid!!!
houseoffire72 1 week ago
@houseoffire72 sweet I love to hear from people that have surpassed me in the time their meat has been stored. thank you so much for sharing . Blessings!
BexarPrepper 1 week ago
Great Video. I am starting to can my own meat and vegi's and had just one question. How long will food canned your way last or be safe to eat? Thanks again for the great videos
jrskydawg68 1 week ago
@jrskydawg68 I have eaten it after 15 years but the texture is softer so I try to rotate every 5 years. Blessings!
BexarPrepper 1 week ago
Thank you for all your work on these very informative videos! Ever since I started canning a few years ago, we have not only saved money, we have felt more serenity knowing we are growing more prepared for come what may. I love to can meat! Though I probably wouldn't can as much at one go as yourself! Good Job!
rhovannion 2 weeks ago
@rhovannion I agree it was a tough day. I guess I figured it would be my only video so I wanted to show all the different meats you could can. who knew I would still be making videos a year later lol. Blessings!
BexarPrepper 2 weeks ago
Awesome vid's Part I & II BP, me and LadyBud2010 watched them together. We want to get into meat canning. She just did her first taters on Sunday!
FireFighter0254 2 weeks ago
@FireFighter0254 your rockin. I still don't have tates canned all of mine are dehydrated. I keep saying to myself lets do tates but they always end up on the bottom of the list of things to do lol Blessings!
BexarPrepper 2 weeks ago
Good vid..myself, I am just learning and I was wishing that you would had shown how much water was inside the pot, maybe before and after you placed your jars inside. I'm sure I'll figure it out. Thanks for your time, and good luck to all!
2011spaceage 2 weeks ago
@2011spaceage really easy just put 2" of water in the bottom of the pot before you put your jars in. It doesn't matter how far up the water goes after you add jars or how many jars you process. It's all about the max time items are process and how quckly the pressure canner is designed to release the steam. Blessings!
BexarPrepper 2 weeks ago
Vids*
lockandload2010 2 weeks ago
You are awesome!!! I wish you were my neighbor so you could teach me more!!but the bids are helping
lockandload2010 2 weeks ago
@lockandload2010 Hopefully you will see just how easy it is from my vids and give it a shot. Blessings!
BexarPrepper 2 weeks ago
Thanks for sharing, I been canning for years and its always great to get refresher training. My wife and I live in Bexar County too.
rubbingisracing1 2 weeks ago
You have sold me on canning. An All American 921 is on the shopping list. One consideration for those with microwave ovenings above their stoves, please take measurements to ensure that your pressure canner will fit! Thanks Bexar!
MakoPirateAdventure 2 weeks ago
@MakoPirateAdventure yes very important thanks for sharing. Blessings!
BexarPrepper 2 weeks ago
Some more good information! Thanks for sharing!
autobahn101driversed 2 weeks ago
@autobahn101driversed Thanks for watching :) Blessings!
BexarPrepper 2 weeks ago
great vid....4 stars
TheGuidoCongetti 2 weeks ago
@TheGuidoCongetti Thank you. Blessings!
BexarPrepper 2 weeks ago
Thanks for the vid. We are starting to learn how to can and youre vid was awesome,
TheStarymist 3 weeks ago in playlist Canning Meats
@TheStarymist So glad it helped. Blessings!
BexarPrepper 2 weeks ago
I just love your videos! Was wondering if you ever canned beans and weiners in a tomato sauce? How much beans to put in the jars etc. thanks and keep up the good work!
SuperMinicow 3 weeks ago
@SuperMinicow I never can beans or vegetables with my meat because they usually turn to mush. Blessings!
BexarPrepper 3 weeks ago
Was wondering if I didn't purchase enough product to make a full batch can I place an empty jar in the cooker so as to not have am empty space and run the risk of movement and possible jar breakage
SJPrepper0569 3 weeks ago
@SJPrepper0569 you could but in pressure canning the jars don't move so would just be putting necessary wear on your jars. Blessings!
BexarPrepper 3 weeks ago
Hi I was wondering when your using a double canner how much water do you use in the canner also in the small one ? thanks
SouthWestVaPepper 3 weeks ago
@SouthWestVaPepper I use about 1 gallon of water in my large canner. Just put 2-3"of water in the bottom of the canner prior th adding the jars. Hot water fir hot pack cold water for cold pack. Blessings!
BexarPrepper 3 weeks ago
I had to turn one of my tattler pint jars upside down while it was still warm for it to seal. Just an idea.
sewfuntosew11 4 weeks ago
@sewfuntosew11 Wi prefer to not do that on pressure canned items it gives you a shorter shelf life. Remember when using the tatters lids you must retighten after processing. Blessings!
BexarPrepper 4 weeks ago
This year will be my first year to ever can, I was super nervous about canning meats, for obvious reasons, but your videos helped a lot. Any tips for a first time canner?
RoxysMommy793 1 month ago
@RoxysMommy793 follow the directions and relax it's easier than you think. Try canning jars of water the first time it Will give you confidence. Blessings!
BexarPrepper 4 weeks ago
thank so much i never get tired of canning videos. water bathing i got under control. pressure canning i have never done. so it would be a weakness. so i watch every video i can get my eyes on so when the day comes and i do start i will be a natural. thanks again BLESSINGS
contreeman 1 month ago
@contreeman try entering my 1 year contest and you might win a pressure canner. Blessings!
BexarPrepper 1 month ago
Great videos. Got to try this all soon.
DIMTIM1000 1 month ago
my friend bought and tried those white plastic lids and had the same trouble they wouldn't seal.So she has thrown them away.Too bad it was a great idea
dv6272203 1 month ago
@dv6272203 they work great if you utighten them again once they come out of the pressure canner or water bath canner. Blessings! se them correctly. You must
BexarPrepper 1 month ago
@dv6272203 First batch I did with those Tattler lids didn't seal right. I had them too loose. Next batch, I tightened it hard then unscrewed the lid 1/4" like the directions said. lol. Worked every time since.
VivianRinSC 1 month ago
Fantastic,you explain things so well. I am new at this,and ihave to tell you im scared of this canning. I have a glass top stove. this is a bummer. im going to get a regular stove soon. dont have anyone around that knows about canning, so im collecting your videos so ill be ready.Iam working with my dehydrater. I did notice your voice is a little hard to hear if you get to far from the camera,but just keep them comming. God Bless
JA44774 1 month ago
@JA44774 there are cancers that work with glass top stoves. Thanks for the constructive British I Will keep that in mind for future videos. Blessings!
BexarPrepper 1 month ago
very good video thank you very much. im about to take my pressure cooker out the box.
Breck0882 1 month ago
@Breck0882 your gonna have so much fun. Blessings!
BexarPrepper 1 month ago
you have the all American set to high, the weight should only rattle once or twice a minute. have a read in the book..
HomeDistiller 1 month ago in playlist Canning Meats
@HomeDistiller this was the best my electric stove would do either no rattles lots of rattles nothing in between. Blessings!
BexarPrepper 1 month ago
Busy!! Love the video. Nice catch about the temperature differences of the two canners, I think I'll go with the presto. Watching this makes me wanna do it more, happy new year
Ifitallfails 2 months ago
@Ifitallfails I wish for you a produce new Year. Blessings!
BexarPrepper 2 months ago
Thank you so much for the informative video. I thought it was great. I will be trying this.
1theblackolive 2 months ago
@1theblackolive You'll have to let me know how it goes. Blessings!
BexarPrepper 2 months ago
@1theblackolive You will have to let me know how it goes. Blessings!
BexarPrepper 2 months ago
Do you hot pack the browned meat or just let it cool and pack it in cold jars?
sherldoe 2 months ago
@sherldoe I always hot pack ground or shredded meat. Other meats can go either way. Blessings!
BexarPrepper 2 months ago
How are your results after using more Tatler lids? I would be interested in the percentage before I order a great deal more. God Bless
sherldoe 2 months ago
@sherldoe 100% now the key to successful use is to tighten the lids as you pull them out of the canner Blessings!
BexarPrepper 2 months ago
Just found your videos and loved them.You are awesome and hearty at that!
marshwillow 2 months ago
@marshwillow ok I see a trend here off the wall comments :-) Blessings!
BexarPrepper 2 months ago
Holy crap. I knew that companies canned meats, but I was under the impression, that home canned meats would go rancid because of any fat content. I've canned fruits and veggies for yrs and even tried meat canning but then I heard about it going rancid and decided not to chance my health. I've also made soap but I would be interested in seeing a new perspective.
Set2Survive 3 months ago
@Set2Survive It's all about control the FDA/USDA use fear to gain control. I have been canning meats for many years. If you work cleanly and follow the directions there are no fears. I have a video called Homemade Beef Tallow Soap where I make lard from brisket fat check it out. Blessings!
BexarPrepper 3 months ago
Going to try canning ground beef today. Found some on sale yesterday and I bought as much as I could. Look forward to seeing how you make soap. Blessings to you!
ssamorgan2044 4 months ago
@ssamorgan2044 you'll do great and don't forget to have fun. Blessings!
BexarPrepper 4 months ago
How do you store the tallow to keep before making soap? Thanks!
snaps81625 4 months ago
@snaps81625 until completely purified I stored in the fridge. After purified goes right in the pantry no problem. Blessings
BexarPrepper 4 months ago
@BexarPrepper Can you do a video sometime on how you purify it!! Thank You! Have a blessed day!
snaps81625 4 months ago
@snaps81625 Sure it's about time to make more soap anyways. Blessings!
BexarPrepper 4 months ago
@BexarPrepper Awesome, I have made soap with all vegetable type oils, but never have seen it done with lard or fats. Thanks so much. God Bless!
snaps81625 4 months ago
for your bugout shelter, have ya'll considered a wood cookstove? would you buy more seals to have on hand, for the tattler lids?
tuckyblue2 4 months ago
@tuckyblue2 I already purchased a wood cook stove. Since tattler seals last at least 19 years I am focusing on getting some for all my jars. I just need to stop giving them all away. Blessings!
BexarPrepper 4 months ago
for your bugout shelter, have ya'll considered a wood cookstove? would you buy more seals to have on hand?
tuckyblue2 4 months ago
Nice work. You make it very plain what tools you need, how easy it is, or isn't and you are very easy to understand. Thanks!
amr0214 5 months ago
Sorry for leaving so many comments, but I have very different reasons for canning...as far as I'm concerning the s*** has already hit the fan.
The foods you buy in the grocery store have a lot of issues: low nutrients, genetic modification, injected hormones, etc. A lot of these things aren't thoroughly tested before they're OK'd for production.
I like to buy local and organic, but you have to get everything in season. That's where canning is saving me, both for availability and cost.
smcallisteryt 5 months ago
@smcallisteryt I would agree that's why I have my gardens. Blessings!
BexarPrepper 5 months ago
The question is did the white lids eventually work on the canning jars.
9171drgn 5 months ago
@9171drgn Yes but I had forgotten a vital step. When the tattler lids come out of the waterbath or pressure canner you must tighten them. Blessings!
BexarPrepper 5 months ago
Very well done - your videos are thorough, easy to understand and I have a great deal of confidence that you have provided the information I need to start into pressure canning. Thank you for taking the time to provide this valuable information.
smcallisteryt 5 months ago in playlist More videos from BexarPrepper
@smcallisteryt Thank you so much. I'm glad you gained some confidence from it. Now it's time for you to start. Blessings!
BexarPrepper 5 months ago
@BexarPrepper I put up 6 pints of tomatoes and 2 quarts of chuck roast today! :D
smcallisteryt 5 months ago
@smcallisteryt That is awesome!!! Great job you won't be going hungry anytime soon. Blessings!
BexarPrepper 5 months ago
@BexarPrepper Well, I had already canned the tomatoes in a water bath, but after doing some reading yesterday, I realized that the acid content is lowered when you add garlic, onion, peppers and the like, and I had put it up to just take out and cook down for marinara. I figured it would probably be alright, but it was a great opportunity for a first round in my new pressure canner, so I got out new lids and recanned them.
smcallisteryt 5 months ago
@smcallisteryt That was a smart thing to do. The peppers can cause bacteria to grow unless your acid content is high enough and that's really hard to check. That's why you should never use fresh lemons when canning. You can't tell what the acid content is in them. Although if I couldn't get it from the store and didn't have any citric acid I would just double the amount of lemon and deal with the taste. Blessings!
BexarPrepper 5 months ago
The roast I bought on sale and was going to roast it, make gravy, then vacuum seal and freeze it. This was so much simpler!
smcallisteryt 5 months ago
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smcallisteryt 5 months ago
Very informative, did the white work since the video?
9171drgn 5 months ago
@9171drgn Sorry I don't understand the question? Blessings!
BexarPrepper 5 months ago
I watched both of these videos in this series, and LOVED them, very informative and well spoken. I have the same canner as your smaller one and had no idea they made a double decker, thats amazing, I want one haha. When you said about the hamburger that you boil or fry it, do you then consider it cooked and add water or is that treated the same as the browned steak and roast where no water was added? Thank You, GREAT videos.
JoeandZachSurvival 5 months ago
@JoeandZachSurvival Yes once fried or boiled it is considered cooked meat and water is added. Now if you just sear the outsides of the meat it is considered raw and you wouldn't add water. Blessings!
BexarPrepper 5 months ago
Thanks again! Blessings :)
TheHappyNappy1 5 months ago
Great explanation! Thanks!
iowanne 5 months ago
Sorry to bother you again lol. Seems like I'm losing a lot of juice from my beef. The liquid is about 3 inches below the jar rim. Is there any way to keep from losing so much on raw pack? Do I need to tighten the rings more or would that make a difference?
TheHappyNappy1 5 months ago
@TheHappyNappy1 Never a bother. You don't add water on raw pack. That's why your loosing so much the raw meat will create it's own juice and adding will cause it to boil out. Only add water to cooked meats. You rings should be tight but not cranked down for men they should gently tighten as women we snug them up good. Hope this helps. Blessings!
BexarPrepper 5 months ago
@BexarPrepper I enjoyed bothe part one and two. I found your video extremely helpful. Been canning for years but learned a few pointers from you this pm. I have thought about getting the Tattler lids. Would you say your pleased with them overall. I also can alot of fruits,veggies,meats,have not had to make pickles in awhile. Love to make speghetti sauce and salsa's, Thank you for taking the time to make these videos.
gardennana3453 6 months ago
@gardennana3453 Thank you for you kind comments. We all learn from each other no matter how long we've been canning :) I love the tattler lids and think everyone needs to have them for replacement lids instead of purchasing the throw away lids. Just remember to tighted them after they come out of the canner or they don't seal correctly everytime. Blessings!
BexarPrepper 6 months ago
Great Job!
JimiKiwi 6 months ago
I am so glad I found you!! I was having difficulty finding common sense meat canning. I dehydrate a great deal so I really have to check into your website to see just what you do. Your video was exceptionally helpful.
By the way---Bexar Southwest?
sherldoe/central Texas
sherldoe 6 months ago
@sherldoe homebase northeast retreat hill country. Blessings!
BexarPrepper 6 months ago
Canning is something I'd really like to try but I live in the UK & I can't seem to find any stores in the UK that sell the equipment, I know I could by through the internet but I think that half the jars would probably end up getting brocken in transit which would work out real expensive.
I loved the video though.
All the very best.
bigsuchy1 6 months ago
@bigsuchy1 You might be surprised I ordered my 1/2 gallon jars over the internet and man were they packaged wonderfully and all arrived safe. I ordered 6 cases. Blessings!
BexarPrepper 6 months ago
I just bought the All American 921, is yours the 930? I have gas and find that on my largest burner I can get away with medium low to medium heat to maintain pressure.
I am thinking It could be that because your other cooker is smaller, that's why it takes a lower temperature to maintain pressure? (less food too?) Perhaps has nothing to do with the rubber gasket but rather the size? Just trying to understand the science behind these cookers! :)
missmonasuzette 7 months ago
@missmonasuzette Yes mine is a 930 on an electric stove. I would agree it's the size not the gasket Blessings!
BexarPrepper 7 months ago
@BexarPrepper I enjoyed bothe part one and two. I found your video extremely helpful. Been canning for years but learned a few pointers from you this pm. I have thought about getting the Tattler lids. Would you say your pleased with them overall. I also can alot of fruits,veggies,meats,have not had to make pickles in awhile. Love to make speghetti sauce and salsa's, Thank you for taking the time to make these videos.
gardennana3453 6 months ago
This has been flagged as spam show
@BexarPrepper I enjoyed bothe part one and two. I found your video extremely helpful. Been canning for years but learned a few pointers from you this pm. I have thought about getting the Tattler lids. Would you say your pleased with them overall. I also can alot of fruits,veggies,meats,have not had to make pickles in awhile. Love to make speghetti sauce and salsa's, Thank you for taking the time to make these videos.
gardennana3453 6 months ago
Do you show how you make soap from the talo?
HouseBeez 7 months ago
This has been flagged as spam show
@HouseBeez sure do search my videos for homemade beef tallow soap its one of my first videos. It was alot of fun. Blessings
BexarPrepper 7 months ago
Comment removed
HouseBeez 7 months ago
ok...well you know what? every sents i been watchin these videos for canning i've started back doing it i havnt canned in years and but this sh t is really scaring me...im loadin up my self and learn all i can about canning and stocking up. thanks for the info: ) and again i reall luv ur videos.
nubienquen 7 months ago
@nubienquen You don't know how happy that makes me :) You will be glad you have done it if and when things get really expensive in the future. Welcome to the prepping community! Blessings!
BexarPrepper 7 months ago
Shit hits the fan. SHTF
OhioGunWorks 7 months ago
This has been flagged as spam show
if u dont mind me asking? wht is SHTF?
I LUV UR VIDEOS: )
nubienquen 7 months ago
if u dont mind me asking? wht is SFTF?
I LUV UR VIDEOS: )
nubienquen 7 months ago
@nubienquen When things go bad with the economy when sh-t hits the fan. Just an expression. Blessings!
BexarPrepper 7 months ago
Awesome video, thank you very much, I really appreciate you taking the time to show this on YouTube! :)
TheRealXesc 9 months ago
@TheRealXesc Your welcome glad you found it useful. Blessings!
BexarPrepper 9 months ago
Thanks for the Video!! Just found you channel and love it. I have a question concerning water level. Is it ok that it doesn't cover the meat? Really want to try canning meat, but just a little nervous...
Jeffrich308 10 months ago
@Jeffrich308 the rule to remember when canning meat is: If the meat is raw don't add any liquid to the jars. If the meat is cook add either water or broth to 1" below the rim of the jar. After about a year the meat that was raw will get darker above the juice of the meat just flip the jar over a few hours prior to use and it will lighten back up. Good luck and if there is anything else I can answer for you just ask. Blessings!
BexarPrepper 10 months ago
if you listen to the FDA I believe it's 2 years but I have eatten pork and chicken that was canned for 15 year stored in a shed in California. If the seals are good then the food is good. Just make sure you check your seals over the first 48 hours because weak seals with slow leakage happen more often with meat canning than veggies. They appear fine the first 24 then they change their tone when tapped.
BexarPrepper 11 months ago
Thanks so much. These vids are priceless.
I bought a canner a couple of years ago, but haven't tried meats yet. This is explaining a lot. Quick question... how long can you keep meats stored this way?
Also, any chance you could demonstrate canning sauces? I have a favorite mole sauce that I'm wondering if I can can. Thanks. Your a great help.
easein 11 months ago
Great Channel!! Thank you for sharing your knowledge!
kastnmagic 11 months ago
What a great and interesting video, I'm going to buy a pressure cooker tomorrow and try this. You made it sound so easy! I have been storing food that I have canned but never thought about doing meat!
By doing this I can use the generators for something else.
cherry420x 1 year ago
@cherry420x Great point about freeing up the generator.
BexarPrepper 1 year ago
you mentioned the difference in temp settings for the large canner verses the smaller one, your productivity or volume of canned goods was 3 times that of the small canner that is the difference for the energy required. small batches=small canner. you could have used 2 large ones for all that you did today. great video, got my canner at xmas time and hope to be canning some meat soon.
Mosolarfan 1 year ago
@Mosolarfan That is true but if your pressure canning over a fire pit I think it might be too difficult to maintain that kind of pressure so in that case I would probably use the smaller pressure canner under those circumstances. Let me know how it goes. You could even make a video!
BexarPrepper 1 year ago
you mentioned that you make soap. Wld love to see that.
MsAnna4040 1 year ago
@MsAnna4040 I got finished cooking my fat from the brisket I purchased to make corned beef so as soon as I have some time I will give soap a try.
BexarPrepper 1 year ago
great video
nellynell77 1 year ago
@Dustycajungurl not always sometime it's simply that when you tap the center of the lid it sounds different than the rest..That would mean that it's not a strong seal even though the lid is still concave. I'll try to show it better on the next video for you.
BexarPrepper 1 year ago
@Dustycajungurl if you listen to the FDA I believe it's 2 years but I have eatten pork and chicken that was canned for 15 year stored in a shed in California. Just make sure you check your seals over the first 48 hours because weak seals with slow leakage happen more often with meat canning than veggies. They appear fine the first 24 then they change their tone when tapped.
BexarPrepper 1 year ago
Great videos. I have always put enough water in my jars to cover the meat completely. I did open a can of chicken (dark meat that I had precooked) the other day and the fat did not smell pleasant. I drained what I thought was going to be all of the fat after leaving it in the fridge over night before I packed it in the jars. It was well sealed and had been in the basement for 3 weeks. I spooned off the fat and the chicken tasted fine. Preacher
PreacherPrepper 1 year ago
@PreacherPrepper I prefer packing raw I think the meat just has a better flavor and the fat doesn't smell as unplesant.
BexarPrepper 1 year ago
Nice Informative video...Thanks
lastquest 1 year ago
I noticed at the end of the video, the jars on the right look less than full, does the meat shrink?
preparedchipmunk 1 year ago
@preparedchipmunk Yes just like when you cook a steak and it shrinks so does your canned meat. But don't over pack your jars to compensate they might not reach the correct temperature in the middle which can cause them to spoil.
BexarPrepper 1 year ago
If you turn the unsealed jars upside down while their still hot, will they seal? I've seen my grandmaw do that and it worked every time. Just asking cause I was about 10 the last time I helped her can. I'm 32 now and I miss her a bunch.
southerngardener79 1 year ago
@southerngardener79 I do that with fruits and veggies but with meat since there is fat I want great seals or it will go rancid. I ended up with 2 more jars that over a 48 hour period the sound changed when tapping on the lid. So those get eatten not stored.
BexarPrepper 1 year ago
Awesome stuff! Hard work pays off.
boomd1791 1 year ago
Thank you...great information! I'd love to see a video of your soap making.:) Homemade onion soup mix...this sounds really interesting too.
1930sgirl 1 year ago
@1930sgirl I'll do a video this weekend on how to make the onion soup mix with just food storage.
BexarPrepper 1 year ago
Just did a bit of canning this last week. Potatoes and carrots. I want to try hamburger next.
KainanRa 1 year ago
Wow, that's a lot of work. I have never tackled taht much in one sitting. Great job. Thanks for sharing.
PrepPro2717 1 year ago
People watching this video, who have never canned, have no idea how hard you worked to produce that much canned food...but I do! I know how tired you were when it was all done, but I also know the satisfaction you will feel when you wipe down those jar, and store them away. It feels so good. I canned 14 pounds of boneless, skinless chicken breast yesterday. Got to get it done before the price goes through the roof. Thanks for the good video.
katzcradul 1 year ago